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I found your site through the forum on cheftalk.com, and heard a lot of positive reviews about your business. I have been working with a Henckel’s basic knife set from Costco for the last 10 years, but am doing a lot more cooking lately and wanting to upgrade to something nicer. I am new to the details of what makes a good knife, but from what I’ve read online, I am attracted to the Japanese style and quality. Because of my budget, I’m looking at starting with a chef’s knife and working my way from there. I read some reviews about the Kikuichi TKC Gyuto 210mm, but wanted to make sure it is right for me. Is this a knife that I can use as an all-purpose workhorse? I would primarily use the knife for vegetables and cutting boneless meat. I don’t have any specialized sharpening tools – would I need to get some for a knife like this? Would you recommend a better option? I wouldn’t want to spend any more than $175.

In general the answer is yes that's an excellent knife. If you want a western handled knife with good semi stainless steel it's an great choice. There are a group of them in that general price range that are good. Masamoto VG, Takayuki Hammered Damascus and the Hiromoto AS are all good alternatives in that same general price range.

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